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Wednesday, August 3, 2011

Mocha Ice Cream Cupcakes

Happy Hump Day kids! What better way to celebrate making it half way through the work way than by treating yourself to a magnificent treat?

Mocha Ice Cream Cupcakes
Since it seems like everyone has been going through a massive heat wave as of lately, why not cool off with an awesome cupcake?! Courtesy of

6 Servings, Prep Time: 30 min. (includes chilling time)

One 12-count box sugar ice cream cones
4 tablespoons unsalted butter, melted
3/4 cup almonds, toasted and chopped
One 3-ounce bar semisweet chocolate, plus more for shavings
3 cups coffee ice cream, softened
1/2 cup chocolate-covered espresso beans, finely chopped
1/2 cup heavy cream
1 tablespoon confectioners' sugar

1.Using a food processor, grind the ice cream cones into fine crumbs. Transfer to a medium bowl and stir in the butter. Divide the crumb mixture among the cups of a 6-cup jumbo muffin pan and press about three-quarters of the way up the sides of each cup. Spoon 1 tablespoon almonds into each cup.
2. In a small, microwaveable bowl, melt 3 ounces chocolate at medium power in intervals, stirring occasionally.
3.Top the almonds with the melted chocolate to cover. Freeze for 10 minutes.
4. Spoon about 2 tablespoons ice cream into each muffin cup. Sprinkle 1 tablespoon chopped espresso beans onto the ice cream and flatten with the back of a spoon. Add another 2 tablespoons ice cream and the remaining almonds and flatten again. Add the remaining ice cream and espresso beans, and flatten. Freeze for at least 1 hour.
5. Whip the cream and confectioners' sugar until soft peaks form.
6. Run a knife around the edges of the muffin cups to remove from the pan. Top the cakes with the whipped cream and chocolate shavings.

Something you can share with famliy, friends, or store away for you to enjoy as a midnight snack. Enjoy your coffee, cool off, and curve that sweet tooth, all at the same time.

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